Spaghetti Pie for a Small Crowd

I'm starting to realize that my mother knows a thing or two...or three thousand. I mean, she raised three girls (and took care of my father who, bless his heart, is a wonderful father and can't make macaroni and cheese to save his life) while working full-time and being active in her church community. And she cooked breakfast AND dinner for all of us on most days of the week. No small feat, my dears. Oh, and did I mention that she remained (and remains) almost spookily pleasant throughout all of it.

There was always a lot of good, hearty Southern cooking in my house. Substantial, tasty, solid food with little frippery and to do. Don't misunderstand me, I love French desserts and complex assemblies of fragile food, but make me a truly good biscuit and I'll love you forever. My mother excelled at the 30-minute meal long before Rachel Ray made a fortune at it, and her crock pot creations were always supremely tasty. One dish that I recently remembered and recreated was her spaghetti pie. Lasagne-esque but less fussy and easily adaptable to whatever pasta you have on hand. Thanks, Mom.

Spaghetti Pie

4 oz spaghetti or pasta of choice

8 oz cottage cheese

16 oz pasta sauce of choice (homemade preferably, but we can't all be superstars)

grated parmesan cheese, for melting on top

Preheat oven to 350. Boil pasta according to package instructions. Drain and put in a small casserole dish that has been lightly oiled with olive oil. Spread cottage cheese on top of pasta. Spread pasta sauce on top of cottage cheese. Sprinkle with parmesan. Bake until sauce is warmed through and cheese is melted and starting to brown, about 15-20 minutes. So easy you'll have time to make dessert, too.